iReporter
 
3
2
Pin on Pinterest

Carbone Dallas, the Italian-American restaurant created by Mario Carbone, Rich Torrisi and Jeff Zalaznick, which opened to great fanfare in March, 2022 and delighted patrons with its famous Spicy Rigatoni Vodka, Seafood Salad, Linguini Vongole, Lobster Fra Diavola, Chicken Scarpariello and Veal Parmesan, has elevated to new heights in its Design District location.

This summer, Chef Mario Carbone curates his first seasonal menu for Carbone Dallas, inspired by the freshest tomatoes, only available through the end of August. Two of the dishes, Veal Milanese and Scallops Riserva, are new to Carbone and exclusive to CarboneDallas, offering guests a chance to discover the lighter dishes on the famed menu.

Each menu item captures the fresh essence of the season, delivering Chef Carbone’s blend of tradition and contemporary culinary artistry. About the tomato, Chef Carbone says, “This is the most important ingredient.”  

 The Carbone “Celebration of Tomatoes” Menu features:                                 

  • Caprese Salad: Heirloom Tomatoes from Eckerton Hill Farms in Pennsylvania. (Large, Medium, Cherry, Demi-sec) with house made Salsa Verde (Parsley, Mint, Garlic, Capers, EVOO, Red Wine Vinegar), Hand Pulled Mozzarella and Basil, finished with Vinegar, and Salt.                                             
  • Spaghetti Pomodoro: Setaro Pasta from Naples, Italy tossed with fresh Cherry Tomato, Sungold Tomato, sliced garlic, parmesan, and garnished with fresh basil
  • Veal Milanese: Pan Fried 14 oz veal chop served with a vibrant salad of peak-season Heirloom Tomatoes, peppery arugula, and basil, lightly dressed with lemon juice and Sicilian olive oil
  • Scallops Riserva: Grilled U10 Diver Scallops served with house made couscous, vibrant tomato sauce made from Sungold Heirloom Cherry Tomatoes, garnished with a fresh herb salad and thinly shaved fennel
  • Lasagna Verde: House made pasta layered twelve times with tomato sauce made from fresh Demi Sec Tomatoes, roasted red peppers, broccoli rabe bechamel, basil pesto and mozzarella